This easy Crispy Kangkong recipe is a great way to enjoy water spinach! This is such a delicious Filipino appetizer or snack that is quick to make, budget-friendly, and perfect for any gatherings or parties!
What is Crispy Kangkong?
Crispy Kangkong also known as Kangkong Crisp, is a quick and easy vegetable recipe that is made with water spinach leaves dipped in egg and flour batter then deep-fried until crispy. It is best served with a delicious dipping sauce and enjoyed as a snack or appetizer.
Kangkong (Water Spinach) is a semi-aquatic, tropical plant grown as a vegetable for its tender shoots. It is also known as kangkung, Chinese spinach, kankun, river spinach, and swamp cabbage.
It has a mild taste and can easily absorb other flavors which makes it a favorite addition to some delicious Filipino dishes and popular in most Southeast Asian cuisine. It is a king when it comes to versatility, accessibility, and nutritional value. It is also an easy ingredient to work in the kitchen that’s why Filipinos love kangkong.
If you are looking for a budget-friendly, delicious, and super-duper easy-to-make appetizer or snack, this recipe is perfect for you. Check this out!
Health Benefits of Kangkong (Water Spinach):
- Reduces cholesterol levels.
- Boosts the body’s immune system.
- Beneficial for the eyes, skin, and heart.
- Prevents insomnia, cancer, and free radicals.
- Aids in the treatment of jaundice and liver problems.
- Helps in treating anemia, indigestion, and constipation.
Tips and Procedures:
- You may dip the crispy kangkong in mayonnaise, ranch dressing, vinegar, or any sauce of your choice.
- Feel free to use spinach or kamote leaves as an alternative to kangkong leaves.
- You may use cold water instead of cold colorless soda in this recipe.
- Feel free to use egg alternatives if you want this recipe to be vegan.
- Storage: Place the kangkong crisp in resealable bags that can last for up to 3 months.
How to Make Crispy Kangkong:
Listed below are all the ingredients you will need:
- ice-cold colorless soda
- all-purpose flour
- ground white pepper
- cayenne pepper
- kangkong leaves
- vegetable oil
In a large bowl, add cornstarch, cold soda, flour, beaten egg, salt, ground white pepper, and cayenne pepper, and mix until thoroughly combined. Dip the kangkong leaves & stems in the flour mixture:
Then fry the stems and leaves until crisp in hot oil. Transfer to a serving plate with your choice of dipping sauce:
Serve immediately. Enjoy!
Frequently Asked Questions:
Use ice-cold water or colorless soda when making the kangkong chips batter then shock the cold batter in hot oil for a good crispy batter to form.
Yes, you can eat the kangkong raw and get the full benefits of its nutritional value. Just make sure to wash them properly before serving.
Transfer the kangkong leaves to a large basin of cold water and fully submerged them to clean them properly. Agitate the water and vegetables using your hands to shake out any grit. Then, soak them for at least 5 to 10 minutes to allow any dirt to settle.
- 1 ½ cups cornstarch
- 1 cup ice cold colorless soda
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- ¼ teaspoon cayenne pepper
- 2 cups kangkong leaves (water spinach) washed & dried
- 3 cups vegetable oil for frying
- In a large bowl, add cornstarch, cold soda, flour, beaten egg, salt, ground white pepper, cayenne pepper, and mix until thoroughly combined.
- Dip the kangkong leaves & stems in the flour mixture, then fry the stems and leaves until crisp in hot oil and tranfer to a plate lined with paper towels.
- Transfer to a serving plate with your choice of dipping sauce and serve immediately.